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Rice Noodles with Scampi and Chili Peppers

Anja, the Baking Food Stylist

Anja, the Baking Food Stylist

dinner

70

minus

Recipe for

4

person

persons

70

minutes

Ingredients for 4 people

600g scampi, peeled and deveined (with tails left on), about 8 per person

250g rice noodles

2 roots

2 bell peppers (any color)

peppers (yellow, green, and red)

sesame seeds (for garnish)

a handful of fresh mint (for garnish)

lime (for garnish)

For marinades and dressings

2 stalks of lemongrass (marinade)

3 cloves of garlic (marinade)

5 tbsp vegetable oil (marinade)

3 tbsp soy sauce (dressing)

2 tbsp rice vinegar (dressing)

½ tbsp sesame oil (dressing)

1 tsp honey (dressing)

ginger (at least 1 cm) (dressing)

Roadmap

For the marinade, slice the lemongrass into very thin rings. To do this, remove the outer leaves and use only the lower, tender white part. Finely chop the garlic cloves and mix them with the oil. Mix everything together, add the scampi, and let them marinate for at least 1 hour.
For the dressing, finely grate the ginger. Using a whisk, mix the remaining ingredients together until the dressing is well combined. Finally, add the grated ginger.
Cut the carrots and bell peppers into julienne strips (thin strips). Finely chop the mint and slice the chili peppers into rings. To do this, use a sharp knife to cut off the stems of the chili peppers. Roll them between your hands to let the seeds fall out.
Prepare the rice noodles according to the instructions on the package.
Heat a splash of oil in a wok. Add the vegetables and stir-fry for a few minutes until they begin to soften. Add the scampi to the wok and stir-fry for another 2 to 3 minutes until they are pink and cooked through.
Divide the noodles among 4 bowls and top with the scampi and vegetables. Finish with the finely chopped mint, sesame seeds, and a lime wedge. Serve with the dressing.

‍

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

4

persons

person

Ingredients for 4 people

600g scampi, peeled and deveined (with tails left on), about 8 per person

250g rice noodles

2 roots

2 bell peppers (any color)

peppers (yellow, green, and red)

sesame seeds (for garnish)

a handful of fresh mint (for garnish)

lime (for garnish)

For marinades and dressings

2 stalks of lemongrass (marinade)

3 cloves of garlic (marinade)

5 tbsp vegetable oil (marinade)

3 tbsp soy sauce (dressing)

2 tbsp rice vinegar (dressing)

½ tbsp sesame oil (dressing)

1 tsp honey (dressing)

ginger (at least 1 cm) (dressing)

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Preparation

70

minus

For the marinade, slice the lemongrass into very thin rings. To do this, remove the outer leaves and use only the lower, tender white part. Finely chop the garlic cloves and mix them with the oil. Mix everything together, add the scampi, and let them marinate for at least 1 hour.
For the dressing, finely grate the ginger. Using a whisk, mix the remaining ingredients together until the dressing is well combined. Finally, add the grated ginger.
Cut the carrots and bell peppers into julienne strips (thin strips). Finely chop the mint and slice the chili peppers into rings. To do this, use a sharp knife to cut off the stems of the chili peppers. Roll them between your hands to let the seeds fall out.
Prepare the rice noodles according to the instructions on the package.
Heat a splash of oil in a wok. Add the vegetables and stir-fry for a few minutes until they begin to soften. Add the scampi to the wok and stir-fry for another 2 to 3 minutes until they are pink and cooked through.
Divide the noodles among 4 bowls and top with the scampi and vegetables. Finish with the finely chopped mint, sesame seeds, and a lime wedge. Serve with the dressing.

‍

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Watch the video

For the marinade, slice the lemongrass into very thin rings. To do this, remove the outer leaves and use only the lower, tender white part. Finely chop the garlic cloves and mix them with the oil. Mix everything together, add the scampi, and let them marinate for at least 1 hour.
For the dressing, finely grate the ginger. Using a whisk, mix the remaining ingredients together until the dressing is well combined. Finally, add the grated ginger.
Cut the carrots and bell peppers into julienne strips (thin strips). Finely chop the mint and slice the chili peppers into rings. To do this, use a sharp knife to cut off the stems of the chili peppers. Roll them between your hands to let the seeds fall out.
Prepare the rice noodles according to the instructions on the package.
Heat a splash of oil in a wok. Add the vegetables and stir-fry for a few minutes until they begin to soften. Add the scampi to the wok and stir-fry for another 2 to 3 minutes until they are pink and cooked through.
Divide the noodles among 4 bowls and top with the scampi and vegetables. Finish with the finely chopped mint, sesame seeds, and a lime wedge. Serve with the dressing.

‍

Recipe for

4

person

persons

70

minutes

Ingredients for 4 people

600g scampi, peeled and deveined (with tails left on), about 8 per person

250g rice noodles

2 roots

2 bell peppers (any color)

peppers (yellow, green, and red)

sesame seeds (for garnish)

a handful of fresh mint (for garnish)

lime (for garnish)

For marinades and dressings

2 stalks of lemongrass (marinade)

3 cloves of garlic (marinade)

5 tbsp vegetable oil (marinade)

3 tbsp soy sauce (dressing)

2 tbsp rice vinegar (dressing)

½ tbsp sesame oil (dressing)

1 tsp honey (dressing)

ginger (at least 1 cm) (dressing)

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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